Authentic or not authentic, that is the question.
I am not from India, but I love Indian food. My enjoyment from eating Indian food comes from going to Indian different restaurants and cooking it. I also took an Indian cooking class years ago. I have about 10 Indian cookbooks.
Indian cuisine,like the cuisines from other countries, varies by region. I couldn't tell you if a dish is from northern India or southern India, Goa or Madras. The author of the book is from Bombay. What does that mean? I dont know. I eat Indian food, I like it and that is about it.
I work with some people who are form India and I have shown them the book. The comments I have received were, "I dont cook" and "I never had some of these dishes because where I come from they don't cook them." and "Most Indian cookbooks are made for Americans and are not authentic."
Based on that, the recipes in this book are interesting. A good number I have never seen in Indian cookbooks. I have made about six of the recipes and they were good. Like all other Indian recipes most dishes have a large number of ingredients and it takes time to cook.
I would buy the book again.
Finally The Indian Food I've Craved
Since moving to Vermont 5 years ago, I have longed for the Indian dishes I frequented prior to my move. I've tried many cookbooks and Internet recipes with limited success -- until now.
The author, Raghavan Iyer, is to be commended for translating his native delicacies into recipes that can be made relavitely easy in the American home. For instance his recipe for Naan bread shows how to make it without the use of a tandoor oven while still retaining that tandoor-baked flavor. Recipes containing ingrediants that may be difficult to find often include potential substitutes that will provide good flavor as well. My favorite recipe to date has been the Rogan Gosh; it has the complex, rich flavors I so enjoy.
If you are a new comer to Indian cooking be sure to locate an enthnic grocer that you can purchase your spices from. This is a critical step to making authentic tasting Indian dishes. I've purchased mine from Indian, Middle Easter and Asian grocers and they are far better quality (and less expensive) than our American counter parts. Many of the spices you'll buy are whole and will be roasted and ground in your cooking. I grind my spices using a Braun coffee grinder.
At this point you're just one-click away from your start to outstanding Indian dishes in your own home.
Easy to follow Guide.
Being away from India , I wanted to replicate my mom's cooking.First, I was afraid of trying dishes like Palak Paneer due to their complex looks.But, now I am able to cook almost anything from this book.The best thing for me was to learn how to make basic dishes like paneer,Roti,Dal,even tried to make my own ghee!Now,I am dependent on Raghavan for all my Indian Cooking.It is addictive.He explains it so well that everything falls into place.I still crave Mithai because Indian Mithai is best eaten fresh.I have not tried dishes which require ice cream maker and Grilling though.I want to express my thanks to all who made this book possible.I have been thinking about this ever since I tasted my first dish,Roti.
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